If you’re looking to spice up your dinner routine, this Chicken Vindaloo with Basmati Rice will do the trick! This dish is not just a meal; it’s a flavorful journey into the heart of Indian cuisine. With a delightful blend of spices and tender chicken, it’s a dish that will leave your taste buds dancing.
What makes it even better? This recipe is gluten free, making it accessible for those with dietary restrictions. The combination of the fiery vindaloo sauce with the fragrant basmati rice creates a balance that is both satisfying and delicious.
Authentic Chicken Vindaloo with Basmati Rice
This Chicken Vindaloo is a robust, spicy curry made with marinated chicken, vinegar, and a unique mix of spices, served over aromatic basmati rice. The dish is rich, tangy, and full of flavor, making it a standout choice for dinner.
Ingredients
- 1 lb chicken, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons vindaloo spice mix
- 1/4 cup vinegar (white or apple cider)
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- Salt to taste
- 2 cups basmati rice, rinsed
- 4 cups water
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces, vindaloo spice mix, and vinegar. Let it marinate for at least 30 minutes.
- Cook the Onions: In a large pot, heat the oil over medium heat. Add the chopped onions and sauté until golden brown.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
- Cook the Chicken: Add the marinated chicken to the pot and cook until browned on all sides.
- Add Tomatoes and Broth: Pour in the diced tomatoes and chicken broth. Bring to a simmer, then reduce the heat and let it cook for 20-25 minutes until the chicken is tender.
- Prepare the Basmati Rice: In a separate pot, bring 4 cups of water to a boil. Add the rinsed basmati rice and a pinch of salt. Cover and cook for about 15 minutes, or until the rice is fluffy and all the water is absorbed.
- Serve: Fluff the rice with a fork and serve alongside the chicken vindaloo. Garnish with fresh cilantro for a pop of color and flavor.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 450kcal
- Fat: 20g
- Protein: 30g
- Carbohydrates: 40g
